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Mandarin
Oriental, Las Vegas welcomes 2014 with an elaborate New Year’s Eve feast and a
fireworks viewing party for guests on December 31. The triple Forbes Five-Star
resort will transform its 23rd floor for its New Year’s Eve Gala and will host
two different seatings at Twist by Pierre Gagnaire for an exceptional
celebration to ring in the New Year.
Sky
High New Year’s Eve
Guests
will enjoy a front row seat to the world-famous Las Vegas Strip fireworks when
they join the 23rd floor festivities at Mandarin Oriental, Las Vegas on New
Year’s Eve. The Mandarin Bar, Tea Lounge and Sky Lobby will host the New Year’s
Eve Gala featuring extraordinary décor, live music, a spacious dance floor and
multi-colored filled floor-to-ceiling windows framing the fireworks across the
city skyline. The gala begins at 9:00 p.m. and general admission is USD $150 per
person; tables in Mandarin Bar and Tea Lounge start at USD $500. The gala is
complimentary to hotel guests and diners at Twist by Pierre Gagnaire.
New
Year’s with a Twist
World-renowned
Chef Pierre Gagnaire joins guests at his Five-Star restaurant, Twist by Pierre
Gagnaire, to welcome 2014 and enjoy the exclusive New Year’s Eve feast. The New
Year’s Eve dinner is available in two seatings with complimentary champagne,
general admission into the 23rd floor New Year’s Eve Gala as well as prime
seating to view The Strip’s fireworks show. The first seating consists of
four-courses priced at USD350 per person and the six-course second seating is
priced at USD $525 per person.
The
four-course menu is available at 5:30 p.m., 6:00 p.m. or 6:30 p.m. and
includes:
· Lobster Fricassee with fresh ginger
and lemongrass butter & creamy pumpkin puree with lime
· Warm Scallop Carpaccio with stew of
black truffle, cuttlefish, smoked haddock, celery root and shaved chestnut
· Tajima Wagyu beef au poivre with black
Sarawak pepper, black truffle and Paris mushroom, & fondue of endive and
mache with bacon
· Pierre Gagnaire’s Grand Dessert
including a crumbly shortbread with black currant syrup, apples and passion
fruit marmalade; multi-colored meringue with polignac almond, ganache with old
rum; lemon jelly with limoncello and chocolate ice cream; and mango veloute and
wedges with raspberry sorbet and coconut milk with lime.
The
six-course menu is available at 9:00 p.m., 9:30 p.m. or 10:00 p.m. and
features:
· Sea Urchin Custard with caviar and
declination of turnips, & Blinis with vodka granite and traditional garnish
· Lobster Fricassee with fresh ginger
and lemongrass butter & creamy pumpkin puree with lime
· Warm Scallop Carpaccio with stew of
black truffle, cuttlefish, smoked haddock, celery root and shaved chestnut
· Duck Foie Gras Shortbread with
Chantilly and red port, red pepper puree, and a milk chocolate leaf
· Tajima Wagyu beef au poivre with black
Sarawak pepper, black truffle and Paris mushroom, & fondue of endive and
mache with bacon
· Pierre Gagnaire’s Grand Dessert
including a crumbly shortbread with black currant syrup, apples and passion
fruit marmalade; multi-colored meringue with polignac almond, ganache with old
rum; lemon jelly with limoncello and chocolate ice cream; and mango veloute and
wedges with raspberry sorbet and coconut milk with lime.
For
additional information, purchase tickets or to make table reservations, please
call 702-590-8882. Guests must be 21 years of age and older.
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